So, by now you all know that I don’t drink regular milk. I do enjoy cheese occasionally, and I love greek yogurt, but regular milk… no matter if it’s just a little, it’s just not my thing (although, my entire family loves it and I’m totally fine with that – to each their own!).

Suffice it to say that I’ve been drinking, baking with, and altogether enjoying non-dairy milk for years, but I had yet to discover how lovely and delicious homemade PECAN milk is until now. This post is in partnership with Pure Leaf Tea Home Brewed Teas because their Chai Tea + homemade pecan milk = perfection. The spices in the tea – cardamom, cinnamon, ginger, and spicy black pepper – work so well with my creamy homemade pecan milk. The milk is deliciously nutty from the pecans and sweetened lightly with maple syrup and vanilla. I’m really trying to embrace fall this year, in case you can’t tell 🙂

I know, homemade nut milks seem fussy, but this pecan milk takes only a few minutes of actual work – I promise. I soaked my pecans for an hour or so, blended them with water, a touch of maple syrup, vanilla and a bit of cinnamon…

… strained it, and that’s it! Soak, blend, and strain! Store it in the fridge until you’re ready to make chai lattes. To make the lattes, heat up the pecan milk and steep it with Pure Leaf Home Brewed Chai Tea.

Take your latte, sit by a window, and enjoy a chilly fall day at home 🙂

To help enjoy fall to it’s fullest we’re giving away $50 Gift Cards for Pure Leaf Tea to 5 lucky readers. Leave a comment below telling me how you like to enjoy tea in the fall!

Winners will be chosen at random, the giveaway ends on December 5th and is available to U.S. and Canadian Residents.

Make the pecan milk: Drain and rinse the pecans and add them to a blender with fresh filtered water, maple syrup, vanilla, cinnamon, salt. Blend until smooth.

Place a nut milk bag (or cheesecloth or use a fine mesh strainer) in a large bowl and pour the liquid from the blender into the bag. Twist and squeeze the bag to strain as much liquid through as you can. Pour the strained pecan milk into a 33 ounce bottle and chill until ready to use.

Make the lattes: For each serving, place one pyramid tea bag in a mug. Pour 8 ounces of boiling pecan milk over the tea bag and let steep for 3 to 4 minutes. Squeeze bag and remove. Dust with cinnamon, if desired.

This looks amazing – I can’t wait to give it a try!
Ps. Do you have any tips on how to prevent homemade nut milk from separating when using it in warm beverages, like tea or coffee? I loved the idea of using homemade almond milk for my lattes but could never find a solution to stop it from separating.
Any advice would help! Thanks for sharing. 🙂

Living in Portland Oregon, I’m loving drinking tea while it’s raining, sitting in front of a crackling fire with a good book, blankie, and soothing music.
Nourishes and soothes my body and soul.
Excited! I already have the pecans. This recipe finally inspires me to get a nut milk bag! 😊

This time of year, chai, and warm spices are synonymous for me. ☺️ I like to drink a chair with some creamy vanilla coconut milk, light a sweet smelling candle, and curl up with my little one reading her favorite book under the covers. ❤️🍵

This is just the recipe I was looking for. I love pecans and wanted something non-dairy that was like a hot chocolate! A warm cup of a healthy spiced drink soothes the soul and slows down my busy mind. This recipe will be my next drink to serve my women friends on our next get together. thanks for the new alternative!

There is nothing like a warm spiced chai in fall to give me the warm cozy feeling of the season change and upcoming winter ahead. I love Chai the spices of cardamom, cinnamon, Ginger, and black pepper and I can only imagine how good the tea will be. I love this recipe and I think the pecan milk will be a brilliant change from my regularly made almond milk. Nice work! Do you know if pure leaf does a decaf version of this?

Fall is the beginning of tea season for me. I make like 10 cups a day once the weather cools off! I like black tea with maple syrup and nut milk for breakfast, herbal blends throughout the day, and a nice decaf chai at night. I make almond milk quite often, but have never tried pecan milk. Sounds delish!

I recently bought a Chocolate Chai tea blend and stopped at Penzey’s today for cinnamon sticks and whole nutmeg. Your pecan milk will be perfect with these! I like to sip tea in the evening, while working on a quilt for my granddaughter.

I am not a coffee drinker (*gasp!*) so I’m all in for 100% tea time all the time! My favorite way to drink it in the fall is steeped strong and then add a splash of my new grocery store find: coconut milk creamer! I am loving it with my chai, chamomile… anything! And it makes the tea sweet enough I don’t need any extras! Autumn + tea + dairy-free creamer + me = #winning 🙂

Never a fan of coffee, I drank chai for years but my favorite brand was bought by a larger company and they changed the ingredients, less spice more tooth-achingly sweet : (
I switched to sencha green tea with a bit of matcha & honey which I enjoy each morning while perusing the NYT or listening to KUT/NPR.
After reading your recipe, I’m excited to try my hand at making chai rather than buying the boxes of concentrate that disappoint! Thanks!

I enjoy many types of tea but black, specifically assam is a favorite of mine especially used with spices. I love to play around with different combinations of spice to make my own chai blends. A rainy day by the fire with a good book is the perfect chai tea setting ; )

I’m an old hippie from long ago, but I just can’t seem to give up milk. There’s nothing like it. I tried making nut milks long ago. Still can’t turn my back on the cow. But i’m going to give this a try. As for chai, nothing in the States has ever beat street chai in India!!!

I love a vanilla tea that I jazz up with cinnamon, turmeric, a pinch of black pepper and a little bit of maple syrup for sweetness. If I’m feeling sick, I swap it for English breakfast (or similar) + apple cider vinegar, lemon juice, ginger and a little bit of cayenne!

I love to drink tea in the late mornings and early afternoon. I usually sweeten mine with honey (if it’s a fruity or herbal tisane) or sugar (for black tea) and milk! I’d love to try your pecan milk! It looks delicious!

As soon at I get up in the morning, the ocean is ink black, so I fire up the stove. I squeeze half a lemon and make a warm mug of ‘citron presse’ to share with my toddler. (He squeals with laugher, “lemon juice!” By then, the teapot is warmed, and kettle has done its battle. Either two bags of Ty-Phoo, my favourite Orange Pekoe, or four teaspoon of locally made Earl Gray tea by Westholme Tea Co are tossed into my Blue Willow teapot. I always put a well instulated tea cosy on my teapot, which keeps my tea warm all morning. After preparing my little one’s mylk, I have a hot mug of tea. Together we see the ocean become indigo blue.

For moments when my son gets out of hand, or I feel stress rising in my body, I pour a cup of tea and take a deep breath.

My favourite use of pecan mylk this autumn was in a simple apple mylkshake. In the blender I whizzed 1/2 cup homemade applesauce/puree, 1/4 cup dates (5 Bam dates), 1 cup of pecan mylk and a pinch of salt.

As nut mylk shouldn’t be heated too high, I’m thinking it would be best to make a pecan creamer, using two cups of water instead of three, then steeping strong chai tea with hot water in a tea pot, gently heating the mylk, and combining the two.

I enjoy tea in the afternoon waiting for my kids to come back home. Peppermint, or green tea with lemon…either give me a little lift and provide a moment of pause so I can be most present for those important moments at home.

I really love drinking tea rather than coffee! I generally drink tea when I sit to study every night! It helps me to concentrate on my study! I can’t give your recipe to a try! Going to make it tonight. Thanks a lot for sharing.

I love my tea HOT in the fall! After a summer of all sorts of iced teas, warm tea is so welcomed. I keep a kettle on my classroom and my students always try to guess what type of tea I am drinking on any given day due to the scents in the room.